I needed that

Thank you to my girls, Lindsey, Jodi, and Katie for a wonderful evening chatting about life's wonderful delights; weddings, food, books, movies, books, relationships, books, rodents and bugs, and books.  How I have missed those times sitting on the couch and just laughing, blabbing and hugging and smiling.  I just wish Harmony and Heather could have been there to have made it complete with ALL of my favorite girls from the latter year in Berrien springs.  I love you, I love you and cherish the moments we had together.  How I hated it to come to an end.

a recipe to share- acorn squash

I have been looking through my cookbooks in search of new ideas and came upon this recipe.  It was a dining experience.  It was dinner and desert in one which made me feel like I was getting away with something, but really wasn't.  I thought I would share the recipe so that you can try if you would like.  Sorry about the picture.  It is from the cookbook because I didn't think to take an actual picture until after I ate half of it and it wasn't looking pretty. I made a half recipe because I hadn't made this before, but I wish that I had left overs!

MAPLE-GLAZED TOFU IN ACORN SQUASH 

 (prep time 20 mins    cook time 1 hour)

2 medium acorn squash                                      

1  1/2 c. vegetable broth                                      

1 /2 c. dried cranberries or raisins                          

1/4 c. pure maple syrup                                     

2 large Granny smith apples                             

1 tbsp. lemon juice                                               

3/4 tsp. cinnamon                                               

1/8 tsp. ground nutmeg 

2 tbsp. chopped walnuts

1 (14 oz.) package extra firm tofu (cut into 1/2 in cubes)                   

1 tbsp. balsamic vinegar

1 tsp. cornstarch

1/3 c. thinly sliced green onions

1/2 c. nonfat sour cream (plain or vanilla yogurt) 

cut each squash in half lengthwise; scoop out and discard seeds. place squash halves, cut side down in a 9x13 baking dish. add broth.  bake in 350 deg. oven  for 60 minutes.

in a small bowl, combine cranberries and syrup.  let stand about 10 mins stirring occasionally.  peel, core, and thinly slice apples; place in a large bowl, add lemon juice and stir to coat apples with juice.  stir in cinnamon and nutmeg and set aside.

toast walnuts in a wide pan over medium heat, stirring often until golden.  remove from pan and set aside.

in pan, combine apples, cranberry mixture, and 1/4 c. water. cook over medium heat, stirring gently until apples are tender.  add tofu and cook until heated through (about 4 minutes).  In a small bowl, smoothly blend vinegar and cornstarch; add to tofu mixture.  cook, stirring, until sauce boils and thickens slightly. remove from heat and stir in onions.

arrange each squash half skin side down in a shallow individual bowl.  fill squash halves equally with tofu mixture; top with sour cream and sprinkle with walnuts.

makes 4 servings.  ea. serving 463 calories.  It was very filling and doesn't need anything to go with it.

new book

This is for my friends who share a love of the Anne of Green Gables book series.  Do you know that someone wrote a prequel?  Yes they did.  If you knew before me and didn't tell me, well then shame on you for that.  I received a copy of the book from my dear grammy who I visited in Seattle last week.  I was reading the books one summer while visiting her and got her hooked too, so she knew I would need to have it.

I have read 3/4 of the book already and I am thoroughly enjoying it.  You learn about people that Anne only told stories about from her past.  I think the author did a good job with writing close to the same style as Montgomery so to be convincing as a prequel.

The name of the book is called "'Before Green Gables" by Budge Wilson.  Care to read it and comment with me?